Ice cream, for Adelaide Webb, has always been a passion. “I think my mom is to blame,” she chuckled, “because she had a scoop of Braum’s every day while she was pregnant with me.” Now, she’s sharing that passion with the public through Farm to Table OKC, the ice cream, sorbet and farm-to-table dinner company she runs with her husband, Tyler Webb.
After meeting in Norman at the University of Oklahoma, the couple moved up to OKC two years ago and began sharing their love for frozen, seasonally driven desserts with the world. “I got an ice cream maker when we got married, and I’ve been playing with it ever since,” she said, starting with the basics like vanilla, strawberry with fresh berries and chocolate with actual chunks of chocolate. “What took a turn was a recipe I saw with sweet cream and blueberry-basil swirl, and after that, I started deep-diving on ice cream flavors that I’d like to see in ice cream shops, but rarely get to.”
Last summer, using the local abundance of fresh basil, she made basil gelato as a palate-cleanser during one of the farm-to-table dinners the couple run in their home. It was such a hit that diners started clamoring for more—along with customers like Angela Chase of Flora Bodega. Now, the Webbs supply the bodega with two different flavors each month, including an ice cream and a vegan sorbet, from a zesty lime sorbet to a hot-pink prickly pear and a pineapple version that tastes shockingly creamy. They also stock flavors like a wildflower white tea sorbet for Re: Supply at Sailor & the Dock, and even provide a tart pomegranate sorbet for a cocktail at Good For a Few. For the latter, Adelaide recalled becoming semi-regulars when the bar opened in the Plaza District, and chatting with Charlie Alvarado about featuring a sorbet in one of its cocktails. She brought in the pomegranate for him to play with, resulting in La Cantinera with tequila, mezcal, cassis, lime, grapefruit and a dollop of sorbet.
True to their Farm to Table moniker, the Webbs’ ice creams and sorbets are an edible homage to Oklahoma, featuring local ingredients as simply and as frequently as possible. In addition to the food served at their multi-course home dinners, this includes milk, cream and eggs for ice cream, most of which are sweetened with honey, as well as fruits—within reason—for sorbet. “We’re both born and bred Okies, and there’s a lot of beautiful things here that people can see and taste,” Adelaide said.
To taste for yourself, swing by Flora Bodega or Re: Supply for a pint or half pint, sip the La Cantinera at Good For a Few, or sign up for one of those dinners by following Farm to Table on Instagram to check the schedule (ice cream and sorbet flavors, including a recent cheesecake flavor, are also announced on social media). But what about a scoop shop of their own? For now, the Webbs are happy keeping things small and intimate, in order to maintain the quality of ingredients and that lifelong passion.
“It’s a passion project,” Adelaide echoed. “I love ice cream and sweet treats. It reminds me of that excitement as a kid, that first lick of ice cream.”
